可食性膜材料茁霉多糖发酵工艺条件研究

本文对出芽短梗霉的发酵茁霉多糖的条件进行了初步探索,确定了该菌株的发酵优化条件,在此条件下,获得了较高的多糖产量,实验表明,摇瓶转速和发酵初始pH值是多糖发酵的重要影响因素,它们与多糖的合成密切相关。     

茁霉多糖在温州蜜柑常温保鲜中的应用

采用１％，３％的茁霉多糖溶液以及以茁霉多糖为主的乳状液对温州蜜柑进行涂膜，并在常温下（６～１５℃，相对温度６８％～９０％）进行贮存。研究结果表明，经涂膜的柑桔失重率、烂果率大大低于未经涂膜的柑桔。用１％茁霉多糖溶液涂膜的柑桔在常温下贮存至第１４０天时，好果率为８５．９８％，比控制组提高了３１．９０％，有效地延长了柑桔的采后货架寿命     

鸡骨明胶与茁霉多糖共混成膜性研究

鸡骨明胶具有良好成膜性,明胶浓度为8%,明胶与甘油质量比为6∶1时,明胶膜具有透明光泽、机械强度高。鸡骨明胶与茁霉多糖混合体属热力学不相容体系,共混膜的性质强烈依赖于二者的比例,当m(明胶)∶m(茁霉多糖)=4∶1时,共混膜的阻氧能力提高。制得的胶囊壳的贮藏稳定性好,贮藏过程胶囊的崩解延时现象得到改善。     

乳清蛋白-茁霉多糖-阿魏酸复合可食性膜的研制

以乳清浓缩蛋白、茁霉多糖、阿魏酸为成膜材料,制备乳清浓缩蛋白-茁霉多糖-阿魏酸复合膜。分别对复合膜的厚度、刺穿强度、拉伸强度、水蒸气透过系数、含水量和溶解性等性能进行测试,研究成膜材料添加量和成膜条件与复合膜性能的关系。结果表明:乳清浓缩蛋白中添加茁霉多糖和阿魏酸作为增强剂,可明显提高膜的性能。最优工艺条件为成膜温度80℃,pH9.0,阿魏酸添加量200 mg/100 mL,茁霉多糖添加量150 mg/100 mL。     

甘蔗糖蜜发酵合成茁霉多糖

甘蔗糖蜜为原料发酵合成茁霉多糖（Pullulan）发初始条件，本研究以生物量和多糖产量为依据，确定以甘蔗糖蜜发酵合成茁霉多糖的初始发酵培养基，该发酵培养基的组成为：经预处理后的甘蔗糖蜜发酵合成Pullulan的初始浓度100g／L至140g／L，硫酸铵不宜超过0．6g／L，硫酸镁在0．6-1．0g／L之间，而氯化钼为0.2-0.4g／L，发酵初始pH为5．5。研究结果表明甘蔗糖蜜为原料发酵合成茁霉多糖的生物合成条件是：接种量为15％，发酵温度为30℃，在充足供氧的条件下发酵时间为144h。     

茁霉多糖的结构分析及含量测定

对茁霉多糖进行定性、定量研究.利用红外光谱(FTIR)、高效液相色谱(HPLC)对马铃薯淀粉发酵生产的茁霉多糖进行分子结构分析,确定多糖样品的分子质量167.589万u,多糖含量为80.67%.     

新型高分子材料--茁霉多糖

茁霉多糖是出芽短梗霉产生的一种粘多糖，在食品、医药、轻工、化工和石油领域有着广泛的应用前景。该文简要介绍了茁霉多糖的主要特点、生产菌种，概括了其应用领域及开发前景。     

甘蔗糖蜜发酵合成茁霉多糖条件的研究

在探讨甘蔗糖蜜为原料发酵合成茁霉多糖发酵初始发酵培养基基础上，探讨发酵温度、接种量、溶氧量及发酵时间对菌体生长量和茁霉多糖合成的影响。结果表明：甘蔗糖蜜为原料发酵合成茁霉多糖的生物合成条件：接种量为15％，发酵温度为30℃，在充足供氧的条件下发酵时间为144h。     

产茁霉多糖菌株的筛选和初步发酵

通过对3株产茁霉多糖菌株出芽短梗霉As3.0933,CICC40333和GIM3.44的发酵性能进行比较,选择出一株多糖产量高、多糖转化率高和产色素水平低的菌株,同时研究了培养基组分和发酵条件对该菌株发酵的影响.结果表明:As3.0933菌株的多糖产量(4.75 g/L)和多糖转化率(9.51%)为最高,色素产量居中,As3.0933可作为进一步诱变研究的出发菌株;发酵最佳碳源为蔗糖,浓度70 g/L,最佳氮源NH4NO3和酵母膏,浓度分别为0.2g/L和1 g/L.最优发酵条件为初始pH6、温度28℃、装液量30%、摇瓶转速200 r/min.在此条件下,As3.0933多糖产量为8.42 g/L(多糖转化率为12.03%).     

茁霉多糖的微生物发酵及在食品工业中的应用

茁霉多糖具有很好的成膜性 ,形成的薄膜透明、防油、不透气 ,可作包衣和包装材料及纸的上光剂 ,代替淀粉制成低热量食品等 ,具有广阔的工业化应用前景。本文就茁霉多糖的生物学性质、影响微生物发酵的重要因素进行了综述 ,并简要叙述了茁霉多糖在食品工业中的应用     

可食性MC膜的研制——壳聚糖对膜性能的影响

研究壳聚糖在可食性 MC膜中的成膜性及对复合膜性能的影响 ,试验表明 ,壳聚糖本身有良好的成膜性 ,随着其用量增加 ,复合膜的耐折度及阻湿性有明显的改善     

Evaluation of edible film-forming ability of pumpkin oil cake; effect of pH and temperature

This study was conducted to evaluate the feasibility of pumpkin oil cake (PuOC) to form biodegradable films. The effect of heating treatment and pH of film solutions on films properties was determined. Film with the highest tensile strength (TS) (68.08 MPa) and elongation to break (EB) (36.62%) was produced when pH was 12 and heating T 90 °C. The same showed the best permeability properties. The total soluble matter and soluble protein reached the highest value, when the film was prepared at pH = 12 and T = 50 °C. ABTS test indicated that the film produced at pH = 10 and T = 60 °C was the best regarding the radical scavenging activity. Moisture content had not been significantly affected by the pH and heating temperature, whereas swelling capacity could be measured only for film prepared at T = 80 and 90 °C. To affirm and explain the influence of pH and T, scanning electron microscopy (SEM) was used.     

在可食性MC膜的研制中溶剂类型对膜性能的影响

探讨了可食性ＭＣ膜制造中,用纯水、不同水醇比溶解膜材时对膜的制备、膜的阻隔性及机械性能的影响,试验表明,水醇比为２：１时较佳。     

Effect of select parameters on the properties of edible film from water-soluble fish proteins in surimi wash-water

Edible film from water-soluble fish proteins were developed by casting film solution on leveled trays and effects of pH (9.5, 10.0 and 10.5), heating temperature (60, 70 and 80 °C), and heating time (10, 20 and 30 min) of the film solution on various film properties were determined using Response Surface Methodology (RSM). The impact of pH and heating temperature of film solution was more significant, overall, on the film's properties than heating time. Contour plots of tensile strength and elongation at break was highest at pH of 10.0 at 70 °C (2.75-3.02 MPa) but low in elongation at break (6.35-9.16%), while water vapor permeability and oxygen permeability were at their lowest (58.55-65.96 g mm/m² d kPa and 351.33-624.18 cm³ μm/m² d kPa). There was a direct correlation between the films’ and proteins’ solubility on one hand, and heating temperature of film solution on the other, which reversed with change in pH of film solution. Film color was darker and more yellowish with increase in the pH of film solution.     

Preservation of kiwifruit coated with an edible film at ambient temperature

With the permeability mathematical model of edible film and analytic hierarchy process (AHP), four items including the permeability of oxygen (P_O2), carbon dioxide (P_CO2) and water vapour (WVP), and respiratory quotient (P_CO2/P_O2) of edible film used for kiwifruit preservation were evaluated comprehensively. The optimum edible film composed of soybean protein isolate (SPI), stearic acid (SA), and pullulan (Pul) was obtained and used to preserve kiwifruit. The result showed that the edible film for coating kiwifruit retarded the senescence process of fruit. The softening rates of kiwifruit coated with or without the edible film were 29% and 100%, respectively, in 37 days storage, thus the shelf life of kiwifruit coated with edible film being extended to about 3 times.     

Development and characterization of a novel biodegradable edible film obtained from psyllium seed (Plantago ovata Forsk)

In this study, the physical, thermal and mechanical properties of a novel edible film based on psyllium hydrocolloid (PH) were investigated. PH films were prepared by incorporation of three levels of glycerol (15%, 25%, and 35% w/w). As glycerol concentration increased, water vapor permeability (WVP), percent of elongation (E%) and water solubility of PH films increased whilst, tensile strength (TS), surface hydrophobicity and glass transition point (T_g) decreased significantly. At the level of 15% (W/W) of glycerol, PH films showed the lowest WVP values (1.16 × 10⁻¹⁰ g H₂O m⁻² s⁻¹ MPa⁻¹), E% (24.57%) and water solubility (47.69%) and the highest values for TS (14.31 MPa), water contact angle (84.47°) and T_g (175.2 °C). By increasing glycerol concentration, PH films became slightly greenish and yellowish in color but still transparent in appearance. This study revealed that the psyllium hydrocolloid had a good potential to be used in producing edible films with interesting specifications.     

Development and characterization of novel probiotic-residing pullulan/starch edible films

An innovative approach was performed to prepare novel pullulan/starch blended edible films by direct incorporation of multiple probiotic bacterial strains. Various starches different in origin were blended into the pullulan solutions with different ratios. The physical and mechanical properties of the films were investigated in the presence and absence of probiotic cells. An increase in the starch content of pullulan films resulted in a substantial decrease in relative cell viabilities and mechanical properties. Moreover, slight changes in the physical and mechanical properties of the films were observed with the addition of probiotic strains. Pullulan and pullulan/potato starch films were found to be the most suitable carrier matrices, with a maximum relative cell viability of 70–80% after 2 months of storage at 4 °C. The results suggest that pullulan and pullulan/starch films can be used as effective delivery and carrier systems for probiotics.     

Characterization of edible gum cordia film: Effects of plasticizers

Gum Cordia based edible films were fabricated as a function of plasticizer type and concentration and their thermal, mechanical and gas permeation were investigated. Solution casting method was adopted for film fabrication. Glycerol, sorbitol, PEG 200 and PEG 400 in the range of 0.1–0.3 g g⁻¹ dry polymer weight basis were used as plasticizer. Film properties were found to be dependent on the plasticizer type and concentration. Fourier transform infrared (FTIR) spectroscopy revealed some interaction between plasticizers and the polymer. Differential scanning calorimetry (DSC) supported that plasticizers were miscible with the polymer. The glass transition temperature was found to be between −66 and −11 °C. Mechanically, gum Cordia films were found to have good tensile strength (>10 MPa) and elongation at break (>10%). The most pronounced change in tensile property was exerted by glycerol followed by sorbitol, PEG 200 and PEG 400 respectively. Water vapor permeability was found to be in the range 0.91–5.5 × 10⁻¹⁰ g m⁻¹ s⁻¹ Pa⁻¹. Oxygen permeability was found to be between 0.16 and 5.31 × 10⁻¹⁵ g m⁻¹ s⁻¹ Pa⁻¹.     

干热变性淀粉可食用膜的研究

研究不同淀粉和不同类型的离子胶混合物干热变性产物的糊化特性的变化,并以千热变性淀粉为主要原料进行可食用膜的制备。结果表明：淀粉在1％离子胶存在的条件下,130℃处理4h后,淀粉糊化的起始温度都有所降低,达到峰黏度比原淀粉要推迟,产生了抑制颗粒膨胀的效果;千热变性的玉米淀粉膜的抗拉强度最大,黄原胶存在下的玉米淀粉,其抗拉强度和延伸率均优于其它淀粉;CMC存在下的干热变性淀粉膜的透氧、透水系数最低,具有最优良的阻水、阻氧性能。     

Mechanical properties and water vapour permeability of hydrolysed collagen–cocoa butter edible films plasticised with sucrose

The aim of this study was to develop and characterise edible films produced from hydrolysed collagen and cocoa butter and plasticised with sucrose. The mechanical properties, water vapour permeability, opacity and morphology of the films were characterised. The film composition that yielded the best results was used to produce a coating for application in chocolate panned products. A water-based coating with desirable barrier properties that could replace shellac is important for the environment as well as health, and also because chocolate products have great appeal among children. The films obtained were easily manageable and flexible. Sucrose reduced tensile strength (TS), while hydrolysed collagen at concentrations above 15% increased it. Cocoa butter resulted in less-resistant films. The elongation at break values (EAB%) were higher for films containing higher sucrose concentrations. The water vapour permeability (WVP) ranged from 0.32 to 0.63 g mm m⁻² h⁻¹ kPa⁻¹. For the same concentration of cocoa butter, the WVP was directly affected by the thickness of the film, i.e., the greater the thickness, the higher the WVP. Cocoa butter increased film opacity, while sucrose decreased it, particularly at concentrations above 17.5%. High concentrations of hydrolysed collagen produced films with more homogeneous surfaces. The brightness of the product with the coating developed in this study was attractive; however the brightness of the product with shellac was considered more intense. The properties of these films indicate that they are promising systems for coating chocolate panned products.